- 3 large eggs (size L)
- 200g sugar
- 200ml milk
- 1/2 cup of olive oil (150-175 ml)
- 200ml.orange juice
- Grated peel of 1/2 lemon
- 1/2 cup of anise liquor
- 1 teaspoon cinnamon
- 700g flour
- 1 Royal baker’s yeast packet
- 1 litre of frying oil
- Sugar to cover the cooked doughnuts
Break 3 eggs in a bowl. Add 200g sugar and blend well. Add milk and orange juice and continue mixing. Then add olive oil and blend well. Introduce the peel of half of a lemon, half a cup of anise liquor and a teaspoon of powdered cinnamon. Mix until well blended and sift the flour into the yeast. Then gradually add the yeast mixture, little by little while mixing. The batter should become very thin with no lumps.
Fill the doughnut maker with the batter.
Add abundant oil to a skillet and when hot, squeeze the lever of the doughnut maker. When you see that it is under the batter, release. In this way, you will introduce the necessary doughnuts in the skillet. Once they have turned golden on one side, turn them over with a fork. Place them on paper to dry and cover with sugar.
-Tip: for a more sponge-like texture, mix by hand.
This could be the result:
Many of you are already aware of the news that we have included in our new catalog 2013-2014. Among the products, we have a great silicone mould with lid to cook a big cream caramel pudding. With this recipe we suggest, you will cook a yummy pudding in a very easy way. It is an IbiliMenaje design.
PUDDING MOULD WITH LID RECIPE
6 eggs, 300gr sugar, 750 ml milk.
Beat the eggs well; add 200gr sugar and the milk.
Heat 100gr of sugar in a skillet until it melts and caramelizes.
Pour the caramel into a silicone mould with lid.
Next, add the sugar and milk to the egg mixture.
Cover the silicone mould with the lid.
Place the mould in a sauce pan with 3-4 inches of water and cover.
Place over medium heat (approximately 6) and wait until the pan’s valve begins to whistle.
Once the valve begins to whistle, wait 6-7 minutes.
Turn off the heat and wait another 8 minutes before removing the lid.
Leave the mould with the pudding at room temperature so that it cools a bit and place in the refrigerator to cool completely.
Remove from the mould.
If you prefer cooking the pudding in the oven in water bath, do not cover the silicone Mould with lid.
The pudding in the picture has been cooked by the Pudding Mould with Lid using the recipe published in this post.
1/2 litre of water boiled with anisette (or grated lemon rind)
1/4 milk (optional)
Mix everything together until a light mixture is obtained.
Place abundant sunflower oil in a deep fryer and put in the mould until it is well heated.
Take out the mould and put it into the mixture until it is 2 mm below the edge (so that afterwards the rosette is easily released). Put it back into the fryer and leave it until the rosette comes out. When they are golden, take them out of the fryer, drain them and sprinkle them with sugar.
Hake and vegetables cooked in foil (4 servings)
800 g hake
250 g tomato
4 tbsp olive oil
Season the hake. Cut the carrots, courgettes and leeks into thin Julienne
strips. Place the hake in the Ibili silicone container for foil cooking.
Evenly distribute the vegetables over the hake and pour the oil on top.
Cover the container with the lid and cook in the microwave for 4 minutes
at maximum power. If using a conventional oven, cook for 10 minutes at 200ºC.
Remove and serve.
Lime ice cream recipe (for approx. four moulds)
120 ml lime juice (may be substituted with other fruits for different flavours, such as orange, strawberry, etc.)
Juice of 1/2 lemon.
100 ml water
100 g sugar
Mix the water and sugar in a saucepan and heat until boiling. Quickly remove it from the heat and leave to cool to approximately 25ºC.
Mix with the lemon and lime juices and pour into the Ibili silicone moulds.
When serving, dampen the mould a little so that the ice cream comes out easily.
in foil (4 servings)
thyme and rosemary
Cut the potatoes into thin slices and dice the leek.
Grind the thyme, rosemary and salt in a mortar with the oil.
Cut the chicken into pieces and cover it with the seasoned mixture.
Cover the bottom of the Ibili foil cooking container with the potatoes and the leek, and place the chicken
pieces on top. Cover with the lid and cook in a conventional oven at 180ºC for 30 minutes. Or, cook in a microwave for approximately 10 minutes at maximum power.
· 1 whole chicken, approx. 1.5 k
· 1 can of beer
· Virgin olive oil
· Aromatic herbs (bay leaf, rosemary, thyme, parsley, oregano…)
Preheat the oven 15 minutes to 180º
Pour half a can of beer and the desired spices in the Ibili roast stand.
Wash the chicken, rub it with oil and salt, inside and out, then “sit” the chicken on the roast stand by inserting the chimney up its butt.
Place the roast within a large pan and put it in the oven for 1 hour and 45 minutes.
After 45 minutes, open the oven and baste the chicken with half the reserved beer.
30 minutes prior to when it’s done, re-baste it with the rest of the beer.
When the chicken is ready, take it out, carve it and serve it with potatoes or a salad.